Analysis of polyphenolic compounds in purple cauliflower reveals the antioxidant potential of its by-products
- DOI
- 10.1016/j.foodchem.2026.148636
- Published
- 2026-05
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.148636,
title = {Analysis of polyphenolic compounds in purple cauliflower reveals the antioxidant potential of its by-products},
author = {Jacinta Collado-González and María Carmen Piñero and Ginés Otálora and Francisco M. del Amor and Aneta Wojdyło},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.148636},
url = {https://doi.org/10.1016/j.foodchem.2026.148636}
}RIS
TY - JOUR TI - Analysis of polyphenolic compounds in purple cauliflower reveals the antioxidant potential of its by-products AU - Jacinta Collado-González AU - María Carmen Piñero AU - Ginés Otálora AU - Francisco M. del Amor AU - Aneta Wojdyło PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.148636 UR - https://doi.org/10.1016/j.foodchem.2026.148636 ER -
APA
Collado-González, J., Piñero, M. C., Otálora, G., Amor, F. M. D., & Wojdyło, A. (2026). Analysis of polyphenolic compounds in purple cauliflower reveals the antioxidant potential of its by-products. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.148636
Source records
- crossref · retrieved 2026-09-26T10:22:07.652Z